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1-1/4 lbs. boneless skinless chicken breast halves
1 Tbs. plus 1 tsp. unsalted butter
1/3 cup orange marmalade
2 Granny Smith apples, peeled, cored and chopped
1/4 cup chicken stock
Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium-high heat. Sauté chicken breasts 4 minutes per side. Remove skillet from heat. Reduce heat to medium low.
Stir marmalade into skillet, turning chicken to coat thoroughly. Return skillet to heat and cook 1-2 minutes, turning chicken occasionally until glazed. Transfer chicken to a platter and keep warm. Add apples and stock to same skillet, stirring with a wooden spoon to deglaze. Simmer 4 minutes or until apples are tender and sauce has thickened slightly. Serve chicken with apples.
1 Tbs. plus 1 tsp. unsalted butter
1/3 cup orange marmalade
2 Granny Smith apples, peeled, cored and chopped
1/4 cup chicken stock
Season chicken breasts with salt and pepper to taste. Melt butter in a heavy nonstick skillet over medium-high heat. Sauté chicken breasts 4 minutes per side. Remove skillet from heat. Reduce heat to medium low.
Stir marmalade into skillet, turning chicken to coat thoroughly. Return skillet to heat and cook 1-2 minutes, turning chicken occasionally until glazed. Transfer chicken to a platter and keep warm. Add apples and stock to same skillet, stirring with a wooden spoon to deglaze. Simmer 4 minutes or until apples are tender and sauce has thickened slightly. Serve chicken with apples.
